It was a huge hit - moist, nutty, spicy. I thought it was easy. This cake looks scrumptious! Let them sit to take the chill off (room-temperature eggs gain more volume than cold eggs do when whipped; cold eggs could result in a tight or dense cake). We got the best results from grinding the nuts until they were nearly as fine as flour but still had some texture. However, this cake recipe changed the way my family looked at me like they had just discovered a genius in their midst. Recipes you want to make. The differences in flavor and texture were significant between raw and toasted. I used salted butter and reduced the salt in the recipe for the browned butter, OJ instead of carrot juice, and coconut cream instead of heavy cream. This cake was delicious! Remove from pan and let cool completely, about 2 hours. Diamond Crystal or ½ tsp. Don’t be tempted to reduce the heat; the bubbling will subside and mixture will thicken. When carrot cake meets carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia, you get the eighth recipe in the Basically Guide to Better Baking. Using a pastry brush, butter a 12-cup Bundt … (Butter will get very foamy and it will be hard to see what’s going on, so once the foam is golden brown, remove pan from heat and lift out a few nuts with a spoon every 10 seconds to check how they are browning.) Run a small offset spatula or butter knife around perimeter of cake to loosen. Transfer the batter to the prepared pan and bake until golden brown, firm to the touch and a toothpick inserted at the center comes out with moist crumbs, 50 to 55 minutes. Transfer to a large bowl. To the sugar mixture, whisk in the eggs, ½ cup of yogurt, the oil, orange juice and vanilla. Bake cake until deeply browned and a tester inserted into the center comes out clean, 50–55 minutes. I quadrupled the glaze recipe, and unfortunately only realized later that I should have cooked it for longer, so I didn't get it quite thick enough. If they aren’t, put them in a small bowl and cover them with warm tap water. Cookware startup Milo by Kana's enameled cast iron is high quality and more affordable than most brands. ENTER FOR YOUR CHANCE TO WIN THIS MONTH’S, MILO 3.5-QUART DUTCH OVEN, 5.5-QUART DUTCH OVEN AND 10-INCH SKILLET, grams (1⅓ cups) shelled, unsalted pistachios, toasted and cooled, tablespoons plain whole-milk Greek-style yogurt, A nutty and aromatic quick bread-style cake from a Parisian bakery, Let Them Eat Pistachio-Cardamom Loaf Cake, Free Milk Street recipes delivered to your inbox each Monday. Store tightly wrapped at room temperature. Lightly grease the parchment. Add the pistachios to the processor and pulse until coarse, 8 to 10 pulses. But to make the family that happy again? Whoops, guess I’ll just have to make it 3+ times. Place pan on a clean smooth surface and give it a fast 360-degree spin (this pushes the batter up the sides of the pan and minimizes doming during baking). The New Milk Street Cookbook | Order + Save 40%! Scrape batter into prepared pan; smooth surface with a small offset spatula or a small spoon. I bake because the family is happy when there is cake in the house, and during covid lockdown, cake helps the house environment. baking soda, 1¼ tsp. Add the nut-flour mixture and fold until mixed. The recipe says to use a "medium" sauce pan, and I may have just been using one that was too small. I was a bit apprehensive about how it would turn out after reading some of the reviews but I'm so glad I did, I've never tasted a more delicious carrot-based ANYTHING, ever!! Lightly coat a 9-by-5-inch loaf pan with oil and flour. Cool in the pan on a wire rack for 15 minutes. Diamond Crystal or Morton kosher salt in a medium saucepan over high heat (don’t be tempted to stir; the layer of sugar at the bottom of the pan will insulate the cream from the heat) until a consistency similar to lava, 8–10 minutes.